Turkey Stock and Turkey Soup

"Only the pure of heart can make soup." Ludwig Van Beethoven

Hello followers! I hope you all had a fabulous Thanksgiving!
Now, I'm sure that all of you have had your fill of turkey sandwiches by now and are ready to warm up to a bowl of homemade turkey soup! So, today I have posted my turkey stock recipe and my recipe for turkey soup. Both very easy to make and not only will you enjoy eating your delicious soup, but your house will be filled with the most inviting aroma while making the stock!

Simple and Tasty Recipe:

Turkey Stock

1 roasted turkey carcass, any meat or stuffing removed and set aside
1 onion, quartered
1 leek, green only, rough chop
1-2 celery stalks, rough chop
1-2 carrots, rough chop

1 bouquet garni:
1 pc of rinsed leek green
1 sprig of fresh thyme & parsley
1 bay leaf
4 - 5 peppercorns
(make your bouquet garni by placing the thyme, parsley, bay leaf and peppercorns inside the leek and tie with butchers twine, as pictured below)

.in the roasting pan, add enough cold water to cover the carcass and place on top of the stove over one or two burners, depending on the size of your pan (or in a stock pot), heat on medium
.add leek, onion, celery stalk, carrot and the bouquet garni
.slowly bring the water up to a rolling boil, then turn down to a low simmer, cook for 4 to 6 hrs
.skim off the fat and impurities regularly with a spoon or small ladle, discard
.once done, pass through a cheesecloth lined colander or a fine mesh strainer
.once cooled, discard bones and veg

Turkey Soup
(serves 4 to 6)

2 Tbsp extra virgin olive oil
1 onion, chopped
1 leek, white part only, rinsed well and chopped
2 celery stalk, chopped
2 carrots, chopped
2 garlic cloves, chopped
1 bay leaf
1 sprig of fresh thyme, left whole
2 L home made turkey stock
1 cup egg noodles
a hand full each of frozen peas and green beans
2 cups leftover turkey and stuffing, cut or torn into bite sized pieces
sea salt and fresh ground pepper, to taste
a hand full of fresh parsley, chopped

. in a pot on medium heat, add olive oil, throw in onion, leek, celery, carrot, bay leaf and thyme
. cook 5 mins and stir frequently until onions start to brown, season with salt and pepper
. next add garlic, stir 1 min, add stock
. bring to a rolling boil, then turn down heat to a low simmer, cover with lid
. simmer for about 20 to 30 mins until veg have reached desired doneness, meanwhile...
. in a small pot boil the noodles until el dente, throw in the frozen veg to thaw, strain and rinse under cold water, set aside
. once the veg in the soup are done, stir in noodles, beans and peas, turkey and stuffing
. heat through, taste for seasoning, throw in chopped parsley, serve, enjoy!